Vegetable pan with rhubarb and rice
A vegetable pan with rhubarb and rice is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g long‑grain rice
- Salt
- 2 tbsp Curry Powder
- 500 g rhubarb
- 800 g knollensellerie (knob celery)
- 2 carrots
- 1 untreated lemon
- 4 tbsp butter
- 75 ml vegetable broth
- pepper (ground)
Instructions
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1.
Cook the rice in salted water with curry according to package instructions.
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2.
While the rice cooks, wash and trim the rhubarb, cut into 2–3 cm diagonal pieces. Peel and dice the knollensellerie and carrots; halve the carrots lengthwise and slice them, cut the celery into sticks. Wash the lemon hot, pat dry, grate the zest, then squeeze out the juice. Sauté the rhubarb in a hot pan with 2 tbsp butter for 2–3 minutes. Add the celery and carrots, deglaze with lemon juice and broth, season with salt and pepper, stir in the lemon juice, and simmer gently for 6–8 minutes until tender yet slightly firm. Taste before serving.
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3.
Fold the remaining butter into the rice and serve alongside the vegetables.
